Mississippi Mud Poke Cake (Print-Friendly Version)

Moist chocolate cake layered with rich ganache, gooey marshmallows, and toasted pecans.

# Ingredients You'll Need:

→ For the Cake

01 - 1 box super moist triple chocolate fudge cake mix
02 - 240 ml milk
03 - 115 g salted butter, melted
04 - 4 large eggs

→ For the Ganache

05 - 240 ml heavy cream
06 - 170 g semi-sweet chocolate chips
07 - 300 g mini marshmallows, 142 g reserved for topping

→ For the Icing

08 - 115 g salted butter, melted
09 - 24 g unsweetened cocoa powder
10 - 80 ml heavy cream
11 - 360 g powdered sugar
12 - 110 g pecans, toasted and chopped
13 - 142 g mini marshmallows, for sprinkling

# How to Make It:

01 - Preheat oven to 175°C. Grease a 23 x 33 cm baking dish and set aside.
02 - Arrange chopped pecans evenly on a baking sheet and toast for 5–8 minutes. Allow to cool for later topping.
03 - In a large bowl, beat together cake mix, milk, melted butter, and eggs until smooth. Pour batter into the prepared baking dish.
04 - Bake according to package instructions, or until a toothpick inserted in the center comes out clean.
05 - Let the cake cool for 10 minutes. Using the handle of a wooden spoon, poke holes uniformly over the cake, making sure to reach the bottom.
06 - Heat heavy cream in a small saucepan over medium heat until simmering. Remove from heat, add chocolate chips, and stir until smooth.
07 - Pour ganache over the cake, filling all the holes. Evenly sprinkle 158 g mini marshmallows over the warm ganache.
08 - Return cake to oven for 1–2 minutes, just until marshmallows are slightly melted. Watch carefully to avoid burning.
09 - In a medium bowl, mix melted butter, cocoa powder, and heavy cream. Gradually add powdered sugar, beating until smooth and spreadable.
10 - Spread icing evenly over the cooled cake.
11 - Sprinkle the toasted pecans and remaining marshmallows on top of the iced cake. Optionally, place under broiler for 1–2 minutes to lightly toast marshmallows.

# Extra Information:

01 - Cover and refrigerate for up to 5 days, or freeze up to 3 months. Thaw overnight in the refrigerator before serving.
02 - Bake the cake ahead and add ganache, icing, and toppings before serving for convenience.
03 - Walnuts may be substituted for pecans, or nuts omitted, if desired.
04 - For a richer dessert, layer chocolate pudding under the icing.
05 - Use deep pokes to allow the ganache to infuse the entire cake.

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